Teriyaki salmon and edamame soba noodle salad

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

First published: Jun 2017

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Ready in 25 minutes, dairy-free and high in fibre, you will love our delicious teriyaki salmon served on nutty soba noodles.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

125g sachet teriyaki stir-fry sauce
2-3 teaspoons water
300g skinless salmon fillets
200g soba noodles
olive spray oil
1 ½ cups frozen shelled edamame, thawed
2 medium carrots, thinly sliced
1 medium cucumber, thinly sliced
4 spring onions, thinly sliced

Instructions

1 In a small bowl combine teriyaki sauce and water. Place salmon fillets in a dish and use half the mixture to coat. Set aside to marinate for 5 minutes.

2 Cook soba noodles according to packet instructions.

3 Spray a large non-stick frying pan with oil and set over medium heat. Add salmon and cook for 2–3 minutes each side for medium, or until cooked to your liking. Remove salmon from pan and use a fork to flake into pieces.

4 Toss salmon chunks through soba noodles with edamame, carrot, cucumber, spring onion and remaining teriyaki sauce.

Variations

Make it gluten free: Check noodles and teriyaki sauce are gluten free.

Make it vegan: Check noodles are vegan and replace salmon with diced tofu.

Nutrition Info (per serve)

Calories 583cal

Kilojoules 2440kJ

Protein 29g

Total fat 25g

–Saturated fat 5g

Carbohydrates 60g

–Sugars 15g

Dietary fibre 12g

Sodium 630mg

Calcium 110mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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